Baked Tofu, Arugula, and Olive Wraps

Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. The combination of flavors makes this one of my favorite wraps — they’re so tasty, and make a great portable or at-home lunch. You can also make it for dinner and serve with soup, baked potatoes or sweet potatoes and/or corn on the cob, depending on appetite. Photos by Evan Atlas.

Place a wrap on a plate. Spread with vegan mayonnaise. Add a drizzle of mustard down the center.

Put a big handful of arugula in the center. Arrange a row of baked tofu strips next to it; make rows of cucumber and olives, as shown in the photo.

Fold 2 to 3 inches of the wrap over the ingredients on two sides, keeping the ends tucked in as you roll the wrap snugly to enclose all the ingredients. Cut in half with a sharp knife and serve at once, or pack up to take to school or work in a container that will protect it from getting crushed.

Variations: For even more flavor and protein, substitute hummus or pesto for the vegan mayo.You canSubstitute baby spinach for the arugula, or use half of each.

2 comments on “Baked Tofu, Arugula, and Olive Wraps”

Gail, as you can see, this recipe calls for half of an 8-ounce package of baked tofu (Soy Boy is one of the brands I like), which is already prepared and ready to use. However, if you have a bit of extra time and want to make your own baked tofu, here’s our recipe for Baked Tofu Teriyaki: http://www.vegkitchen.com/recipes/baked-tofu-teriyaki/